Lemongrass Chicken Bowls

Lemongrass Chicken Bowls

Last Updated on June 10, 2023 by Jacqueline Rafidi

Fresh, herby, full of flavor. It’s amazing how much these lemongrass chicken bowls pack into each bite! Especially considering how simple they are to make.

Lemongrass Chicken Bowls

Lemongrass Chicken Bowls

These chicken bowls have 3 main components:

The chicken: Marinate the chicken with all the flavorful sauces, the garlic and the lemongrass. Set it aside to marinate for a couple hours or overnight. This chicken really makes the whole meal so the longer it marinates, the better! Although if I’m being honest, I don’t always remember to marinate my proteins in advance and that’s ok, too. It’ll still be delicious if you marinate and cook right away, of course!

Lemongrass Chicken Bowls

The nuoc cham sauce: This Vietnamese sauce brightens the entire bowl. If you’re intimidates or iffy on fish sauce, this is a great place to start. The fish sauce adds the slaty element that this sauce needs, the lime juice really brightens it and of course some sugar or honey to sweeten it to your liking. Sometimes I make extra and use it as a salad dressing. It’s just so good and SO so simple to have handy.

Toppings for the bowl: Ok, I know I said each element really makes the meal, but these lemongrass chicken bowls just work so well with each element here. Not only do the veggies and herbs add color, flavor and texture, the flavors are the cherry on top for what this bowl needs. If you don’t have mint or cilantro (or you have one and not the other), it’s totally ok. HOWEVER – just know that the herbs make everything 3x as delicious so if you love the bowls without the toppings, they’ll be a new favorite with the herbs.

Lemongrass Chicken Bowls

To me, everything just tastes better eaten out of a bowl with a big spoon. I can’t be then only one who thinks so haha! Even though it’s been cloudy as all heck in San Diego, I use these lemongrass chicken bowls as a reminder that summer is right around the corner. I hope you give these a try! They’re a hit for my kids, so I guess you can say they’re kids approved! Especially if Nadia loves it, she’s the pickier out of my 2. And let me know what you prefer – with rice or noodles? I think I’ve come to really love it with rice.

Lemongrass Chicken Bowls

More to love

I love anything made into bowl form. If you’re like me and enjoy eating meals that way too, give these recipes a try! I know you’ll love them.
Steak teriyaki bowls
Chicken shawarma bowls
Veggie bibimbap

When you make these lemongrass chicken bowls, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

Lemongrass Chicken Bowls

Lemongrass Chicken Bowls

Savory chicken with bright and fresh herbs and veggies and rice or noodles
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian, Vietnamese
Servings 4


For the chicken:

  • 1 ½ lb boneless skinless breast or thighs trimmed or fileted
  • 1 stalk lemongrass
  • 4 cloves garlic grated
  • Juice from ½ lime
  • 2 teaspoons fish sauce
  • 1 Tablespoon soy sauce
  • 1 ½ Tablespoons honey or sugar
  • 1 teaspoon dark soy sauce or sub for another teaspoon of regular soy sauce
  • Avocado or other neutral oil for cooking

For the nuoc cham sauce:

  • 3 Tablespoons fish sauce
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons sugar or honey
  • 1/3 cup water
  • 2 cloves garlic finely chopped
  • Juice from 1 lime
  • 1 red fresno chili veins and seeds removed, chili finely chopped (optional)

For the bowls:

  • Steamed white rice OR rice noodles
  • 2 carrots peeled and julienned
  • 2 Persian cucumbers julienned
  • Fresh mint leaves
  • Cilantro leaves
  • Lime slices
  • Lettuce
  • Fresno chili finely chopped (optional)
  • Hoisin sauce
  • Sriracha


  • Start by marinating the chicken. Pound the lemongrass stick a few times all around with a pestle or the back of a knife (carefully) on a cutting board. Remove the tough outer layers and either grate or very very finely chop the inside of the lemongrass stick. Add it to a bowl with the chicken, then add the grated garlic, fish sauce, soy sauce, lime juice, sugar or honey, and dark soy. Give everything a mix until the chicken is well coated evenly with the marinde. Cover and place in the fridge to marinate for 2 hours or up to overnight.
  • When you’re ready to cook, start by putting your rice on the stove or boiling water for the noodles and cook according to package directions – by the time this is done, the chicken should be done. Add 2 Tablespoons of avocado oil to a nonstick skillet and cook the chicken in batches on both sides until golden, crisp and fully cooked through. Remove the chicken as they’re done and set aside on a plate while you continue cooking the rest of the chicken.
  • While the chicken cooks, prep the nuoc cham sauce by mixing all the ingredients together. Set aside. Cut up the carrots and cucumbers and prep the herbs and greens. Once the chicken and the rice or noodles are ready, you’re ready to assemble.
  • Take a wide, shallow bowl and add a couple spoonfulls of rice or the cooked noodles. Slice up 1-2 pieces of the cooked chicken, add your veggies, herbs and greens and drizzle on the nuoc cham sauce along with the hoisin or sriracha if using. Take little bites of everything or do what I love doing and mix it all up before enjoying!
Keyword Bowls, Chicken Bowl, Lemongrass chicken bowl

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